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"Hunger is the best sauce in the world."--Cervantes

Lumpiang Shanghai Recipe

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This recipe for Lumpiang Shanghai is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 kg lean ground pork
1/4 kg finely chopped shrimp
1/4 c. finely chopped mushroom (any type will do)
1/2 c. finely cut green onions
1 tsp. salt
1/4 tsp. MSG
1 beaten egg
1 tsp. soy sauce
Lumpia Wrapper
Directions:
Directions:
In a medium sized mixing bowl, combine the 1st five ingredients. Season with salt, pepper, and MSG. Blend in egg and soy sauce. Mix thoroughly.
At one end of the lumpia wrapper, spoon in about 2 tbsp. of pork mixture and roll tightly. Brush end of wrapper with beaten egg white to seal. Cut rolls into two pieces. Deep fat fry. Serve hot with sweet and sour sauce.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
See ABH3 Gomez's "Sweet and Sour Sauce" for an excellent accoutrement.

 

 

 

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